Lite Creole Seasoning 
Cajun Oklahoma Onion Smash Burger
Fire up the grill and cook up some Louisiana flavor with this recipe by @GrillNation. Thinly…
Get RecipeSteak-loaded nachos: flavorful, messy, and made for summer hangs. Piled high with juicy grilled steak, crispy chips, layers of melty cheese, and fresh pico. @GrillNation says, “Every bite’s a little crunchy, a little creole, and a lot of ‘pass me another plate'”.
Ingredients
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1 lb skirt steak
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1 tbsp olive oil
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1 tbsp Tony’s Lite Creole Seasoning
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1 tsp garlic powder
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1/2 tsp black pepper
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1 tbsp unsalted butter
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1 tbsp all-purpose flour
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1 cup evaporated milk
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2 cups sharp cheddar cheese, freshly shredded
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½ tsp Tony’s Lite Creole Seasoning (to taste)
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1 large bag tortilla chips
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2 Roma tomatoes, diced
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1 small red onion, finely diced
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1 fresh jalapeño, diced (remove seeds for less heat)
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¼ cup chopped fresh cilantro
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Lime wedges for garnish
- Clear
Directions
- Season & Marinate the Skirt Steak: Pat the skirt steak dry and coat it with olive oil. Season both sides evenly with Tony’s Lite Creole Seasoning, garlic powder, and black pepper. Let it sit at room temperature for 20–30 minutes to absorb the flavors.
- Sear the Steak: Heat a cast iron skillet or grill over high heat. Sear the steak for 2–3 minutes per side until a nice crust forms and the internal temp reaches about 130–135°F for medium-rare. Rest the steak for 5–10 minutes, then slice thinly against the grain.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the butter and whisk in the flour to form a roux (about 1 minute). Slowly whisk in the evaporated milk, stirring constantly until slightly thickened. Lower heat, then stir in shredded cheddar cheese until melted and smooth. Season with Tony’s Lite Creole to taste.
- Prep Fresh Toppings: Dice the Roma tomatoes, red onion, and jalapeño. Roughly chop the fresh cilantro. Slice lime wedges for garnish. Set everything aside for assembly.
- Assemble the Nachos: On a large baking sheet or platter, layer tortilla chips, then evenly distribute the sliced steak. Drizzle with hot cheese sauce, then sprinkle on diced tomatoes, onions, jalapeños, and cilantro.
- Serve & Garnish: Serve immediately with fresh lime wedges on the side. Optional: add sour cream, guacamole, or hot sauce to take it up a notch!
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from our Cajun Country Cookbook
Tony’s Po Boygers
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